Potato salad dressing jamie oliver recipes - Quick fixes
Author: Carol Soto
It's amazing how a hint of flavoursome crushed garlic really transforms the classic potato salad Jersey royals are the king of the new potatoes. I’m pretty sure that smoked fish and new potatoes are a match made in heaven, but there are a few extras that can turn it into something even more memorable and comforting.
New potato salad with garlic mayonnaise and cress
It's amazing how a hint of flavoursome crushed garlic really transforms the classic potato salad
Provided by: Jamie Oliver
Total time: 30 minutes
Yields: 8 servings
Cuisine: https://schema.org/VegetarianDiet,https://schema.org/LowLactoseDiet
Number of ingredients: 7
Provided by: Jamie Oliver
Total time: 30 minutes
Yields: 8 servings
Cuisine: https://schema.org/VegetarianDiet,https://schema.org/LowLactoseDiet
Number of ingredients: 7
Ingredients:
- 1 kg new potatoes , scrubbed
- 1 free-range egg yolk
- 1 teaspoon English mustard
- 600 ml extra virgin olive oil
- 1 clove garlic
- 1 squeeze lemon juice
- 2 punnets cress
Nutrition:
- Calories: 307 calories
- Fat: 24.6 g fat
- Saturated Fat: 3.6 g saturated fat
- Protein: 2.4 g protein
- Carbohydrate: 20.2 g carbohydrate
- Sugar: 1.7 g sugar
- Sodium: 0.23 g salt
- Fiber: 1.3 g fibre
- Gently boil the potatoes in salted water until tender. Drain well and leave to cool slightly.
- Make the mayonnaise by whisking together the egg yolk and English mustard in a bowl. Then add the olive oil very gradually, drop by drop – once you’ve blended in a quarter of the oil, add the rest a little more quickly, whisking all the time. Pound the garlic with a pinch of salt in a pestle and mortar and add to the mayonnaise. Season with sea salt, freshly ground black pepper and a squeeze of lemon juice.
- Slice the cooked potatoes in half and dress with 8 heaped tablespoons of the garlic mayonnaise (keep the leftovers in a jar in the fridge for up to 3 days.). Turn the cress punnets on their sides and slice the cress stalks near the base. If the cress is a bit dirty, give it a good wash before folding into the dressed potatoes. Then tuck in and enjoy!
Tags:
Perfect Potato Salad
A good potato salad is key to a great bbq, picnic or buffet style lunch and one to suit every
Duration: 4:35
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Duration: 1:52
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Jersey Royal potato salad
Jersey royals are the king of the new potatoes. I’ve been to Jersey before the harvest and seen the pride among the local community when the season kicks in, and it reminded me of the passion Italians have for their olive groves and vineyards.
Provided by: Andrew Parkinson
Total time: 20 minutes
Yields: 6 servings
Cuisine: https://schema.org/LowLactoseDiet,https://schema.org/GlutenFreeDiet,https://schema.org/VeganDiet,https://schema.org/VegetarianDiet
Number of ingredients: 6
Provided by: Andrew Parkinson
Total time: 20 minutes
Yields: 6 servings
Cuisine: https://schema.org/LowLactoseDiet,https://schema.org/GlutenFreeDiet,https://schema.org/VeganDiet,https://schema.org/VegetarianDiet
Number of ingredients: 6
Ingredients:
- 1 kg Jersey Royals
- 2 bunches of fresh mint
- 1 red onion
- 200 g cornichon
- 250 ml red wine vinegar
- olive oil
Nutrition:
- Calories: 123 calories
- Fat: 1.1 g fat
- Saturated Fat: 0.2 g saturated fat
- Protein: 3.4 g protein
- Carbohydrate: 22.1 g carbohydrate
- Sugar: 4.2 g sugar
- Sodium: 0 g salt
- Fiber: 0 g fibre
- Scrub the potatoes, pick and finely chop the mint, reserving the stalks, then peel and thinly slice the onion. Slice the cornichons into strips.
- Cook the Jersey Royals and mint stalks in a saucepan of salted boiling water for about 10 minutes, or until the potatoes are tender. Drain and leave to cool in the colander (for the best flavour, avoid cooling the potatoes by rinsing in cold water).
- While potatoes are cooling, place the onion in a bowl, pour over the red wine vinegar and leave to marinate.
- Once potatoes are cool enough to handle, crush them slightly with your hands into a large salad bowl, drain and add the onions along with the cornichons and mint. Season, add a splash of oil and serve.
Smoked trout, horseradish & new potato salad
I’m pretty sure that smoked fish and new potatoes are a match made in heaven, but there are a few extras that can turn it into something even more memorable and comforting. A squeeze of lemon juice is one example, but horseradish is even better! Of course you can use the jarred stuff, which you can get creamed or preserved, but remember that you’ll probably have driven past a hundred jars of the stuff growing wild, on the way to the market!
Provided by: Jamie Oliver
Total time: 20 minutes
Yields: 4 servings
Number of ingredients: 9
Provided by: Jamie Oliver
Total time: 20 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
- 800 g new potatoes
- 4 tablespoons crème fraîche , or soured cream
- 2 lemons
- extra virgin olive oil
- 4 heaped tablespoons fresh horseradish , or jarred horseradish
- 1 bunch of fresh flat-leaf parsley , (30g)
- ½ a bunch of fresh chives
- 1 small bunch of spring onions
- 300 g hot-smoked trout , from sustainable sources
Nutrition:
- Calories: 449 calories
- Fat: 25.9 g fat
- Saturated Fat: 7.0 g saturated fat
- Protein: 22.3 g protein
- Carbohydrate: 31.8 g carbohydrate
- Sugar: 3.9 g sugar
- Sodium: 2.7 g salt
- Fiber: 4.4 g fibre
- Scrub the potatoes and cook them in boiling salted water until tender, then drain.
- While still warm, but cool enough to handle, either cut the potatoes in half or squash them into a large salad bowl.
- Add the crème fraîche, the zest and juice of 1 lemon and 4 tablespoons of oil. Toss around, then season to taste with sea salt and black pepper.
- Add or finely grate in the horseradish, tasting as you go, then finely chop the parsley and chives and throw these into the bowl.
- Trim, finely slice and add the spring onions, tear in the smoked trout, and mix together.
- Now it’s very important to balance your salad with more seasoning and maybe an extra squeeze of lemon juice. You may even want to give it more of a kick by adding some extra horseradish. Personally, I love to add a lot of horseradish and make it really hot.
- Great served as a starter, salad or even dinner if you love it as much as I do.
